Description
Deliciously rich and moist Pumpkin Blondies featuring browned butter, warm pumpkin pie spices, and pockets of sweet white chocolate chips, baked to golden perfection. These blondies offer a perfect balance of autumn flavors and a soft, chewy texture, making them an ideal treat for fall or any time you crave a comforting dessert.
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 ½ cups brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 ¼ cups all-purpose flour
- 1 cup white chocolate chips
Instructions
- Brown the Butter: In a small saucepan, heat the butter over medium heat until melted. Continue to simmer on low heat for about 20 minutes, stirring occasionally, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool to room temperature.
- Prepare the Baking Dish and Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 13×9-inch baking dish with parchment paper to prevent sticking, then set aside.
- Combine Wet Ingredients: In the bowl of a stand mixer, add the cooled brown butter along with the browned bits left in the pan to capture the rich flavor. Add the brown sugar and mix to combine thoroughly.
- Add Flavorings and Pumpkin: Incorporate pumpkin pie spice, vanilla extract, salt, baking powder, the egg, and pumpkin puree into the butter-sugar mixture. Mix well, ensuring you scrape the sides of the bowl frequently for even blending.
- Incorporate Flour and Chocolate Chips: Add the flour to the bowl and mix on low speed until fully combined. Stop to scrape sides and bottom to ensure even distribution. Finally, gently fold in the white chocolate chips to evenly distribute them without overmixing.
- Bake the Blondies: Pour the batter into the prepared baking dish and spread it evenly. Place in the preheated oven and bake for 30 to 35 minutes, or until the center is set and the edges turn slightly golden brown.
- Cool and Serve: Remove the blondies from the oven and allow them to cool completely in the pan before slicing into 12 pieces. This cooling step helps them set properly for clean slices.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- Browning the butter adds a deep, nutty flavor that enhances the blondies’ richness.
- Ensure the blondies are fully cooled before slicing to prevent crumbling.
- Can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- White chocolate chips can be substituted with butterscotch or regular chocolate chips if preferred.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
